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Chili Con Queso with Corn Tortillas




Source of Recipe


Brandy PNIC


List of Ingredients




1 can of Chili, No Beans
1 pound Velveeta (the Mild Mexican style)
1 4 oz. can canned green chiles, diced
2 each tomatoes, Roma, chopped
3 each scallions, chopped end to end
4 tablespoons red onions, chopped
Blue Corn Tortillas

Recipe



Combine all the ingredients in a heavy skillet and heat until smooth, reaching just a boil. Be careful not to burn.

This can be made in a crock-pot if you have the time to prepare ahead. It takes about two hours on low.

Serve in the crock-pot at a low setting with a bowl of blue corn tortillas. Or serve with Frito's Scoops.

NOTE: You can use this dip to make a very tasty lunch. Place a bed of lettuce on a plate and put half of an avocado (skinned and pitted) on top. Place sliced tomatoes, jicama and tortilla chips around the avocado. Top the avocado with bits of grilled and diced beef or chicken and top with this sauce. Very delicious!